Double Gold Golden Ale

[Matt]

Brewing this tomorrow…

Double Gold

4.3% ABV
34 IBU

2kg MO
2kg Vienna
500g Caramalt

First Gold hops (6.2%)
35g FWH
35g 5 mins from end
30g Hop steep

Yeast : Brewlab Yorkshire 2

Although I can't decide what would suit the First Gold best - keep as above, or go cleaner and more bitter (lose the caramalt and put more into the FWH quantity). Anyone got any suggestions?

[silkyuk9]

id love to try this recipe, however, not being uptodate with ingredieants im not sure whatt he ingrediants are on this recipe.

can you make the recipe a little more clearer for the newbies.

[Matt]

id love to try this recipe, however, not being uptodate with ingredieants im not sure whatt he ingrediants are on this recipe.

can you make the recipe a little more clearer for the newbies.

Hi Silkyuk9,

Sure, I brewed it yesterday and it is smelling good in the fermenter. Here is a run down.

2kg MO = Maris Otter Pale Malt
2kg Vienna = Vienna Malt
500g Caramalt = a pale type of Crystal malt

the quantities I have used are based on my setup's efficiency of circa 70%.

all of these are available from Paul at http://www.barleybottom.co.uk , as are the First Gold hops.

FWH = first wort hopped, which means you add the hops to your boiler as you are running off from your mash tun into the boiler. I.e. rather than add them once the wort is boiling. FWH gives a softer bitterness and more flavour - handy if you are using a flavourful hop like this one.

The hop steep is a quantity added once you have turned the power off. Some do it during cooling once the wort temp has fallen below 80°C.

The yeast I used was a liquid type, built up from a Brewlab yeast slope. A dried alternative would be Danstar Nottingham, also stocked by Paul.

Hope thats useful and not patronising if you already knew some bits. Give me a shout if you need any help.

Matt

[silkyuk9]

so basically, all you do is boil the dry ingrediants with water, im thinking the malt (maris otter) is already a thick sticky liquid, filter the fluid with a muslin and leave to brew.

is that the basics.

[WishboneBrewery]

im thinking the malt (maris otter) is already a thick sticky liquid

Nope, the Maris Otter is a Dry Crushed Grain, which needs Mashing.

You could have a go at Extract Brewing if you have a big enough pan for the amount of beer you want to make http://www.jimsbeerkit.co.uk/ingredients_extract.htm
Here's my big pan and yesterdays Extract Brew day, you can see the ingredients and an Extract can at the back (which is enough for a 12 litre brew) viewtopic.php?f=24&t=23637